Slow-Cooked Tibs Beef with Rosemary and Berbere

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked beef tibs infused with Ethiopian berbere spices and fresh rosemary, delivering a fragrant and warming dish. This ethiopian-inspired beef ready in about 175 minutes pairs beef chuck, cut into 1-inch cubes, berbere spice blend, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 25 min Cook: 150 min Serves 6 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 2 lbs beef chuck cubes with 2 tbsp berbere spice blend, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 3/4 tsp black pepper to evenly coat the meat.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the seasoned beef in batches and brown on all sides for 4-5 minutes per batch. Remove and set aside.
  3. Step 3: In the same pot, add 1 large sliced yellow onion and sauté for 6-7 minutes until softened and browned at edges.
  4. Step 4: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently.
  5. Step 5: Return browned beef to the pot and pour in 1 1/2 cups beef broth. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2.5 hours until beef is fork-tender.
  6. Step 6: Adjust seasoning with additional salt and pepper if needed. Serve hot with injera, rice, or flatbread.

Frequently asked questions

How long does Slow-Cooked Tibs Beef with Rosemary and Berbere take to make?

Total time is about 175 minutes (25 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Tibs Beef with Rosemary and Berbere?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in Slow-Cooked Tibs Beef with Rosemary and Berbere?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Tibs Beef with Rosemary and Berbere for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Tibs Beef with Rosemary and Berbere?

Ethiopian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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